Vegan pasta e fagioli

A balanced meal of pasta and beans

A delicious meal for vegans with pasta and beans that all vegans love.

Beans and pasta make a deliciously balanced vegan meal. Let this easy pasta e fogioli recipe be a culinary springboard for you to mix and match the canned beans, type of pasta, and veggies you have on hand for a unique and yummy dish every time you make it.

Vegan pasta e fagioli

Serves 4

Ingredients:

6 ounces medium-sized pasta shells or elbow macaroni

2 tablespoons olive oil

1 onion, finely chopped

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

1 (15 ounce) can fire-roasted diced tomatoes (do not drain)

8 ounces green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans kidney beans, rinsed and drained

3-4 cups vegetable broth

1 teaspoon dried Italian seasoning

1/4 cup fresh basil, finely sliced

Salt and freshly ground black pepper to taste

Directions:

In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and set aside.

Meanwhile, heat oil in a large pot over medium heat. Add onion, celery and carrots, and cook, stirring often, until the vegetables are tender.

Add garlic and cook, stirring, for 1 minute.

Stir in tomatoes, green beans, kidney beans, 3 cups of broth and Italian seasoning. Bring it to a low boil, then lower the heat and simmer for 5 minutes, stirring occasionally.

Stir in cooked pasta and basil. If desired, add another cup of broth to make it soupier.